Vietnamese Style Banh Mi Sandwich
Ingredients:
Slaw:
1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned Daikon Radish
Seasoned Pork:
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning mix available in Asian Aisle
pinch of garlic
pinch of black pepper
Sandwiches:
4 10 inch Baguettes
Mayonnaise, as needed
8 thin slices of Vietnamese-style pork roll, or Bologna
8 thin slices of Vietnamese style salami, or ham or turkey
4 teaspoon soy sauce
1/2 cup fresh cilantro sprigs
1/4 medium English Cucumber, cut length wise in four slices
freshly ground pepper
Asian style Chili Oil
Directions:
Make the slaw: In a small saucepan, combine the water, sugar and vinegar and bring to a boil. Transfer vinegar mixture to a bowl and cool. Add carrot, daikon and mix well, then season with salt. Set aside to marinate for 30 minutes or store in the frig overnight
Meanwhile, make seasoned pork. Heat oil in a small nonstick skillet over medium heat. Add the onion and cook stirring until soft, add the pork, seasoning, garlic and pepper and cook, stirring until just cooked through, about 2-3 minutes, remove from heat and cover with foil to keep warm.
Make the sandwiches, Preheat oven to 400 degrees F, slice the baguettes open lengthwise and slather the insides with the mayo. Arrange the baguettes on a baking sheet and bake until hot and crusty, about 5 minutes. Remove the baguettes from oven and immediately fill each one with some of the seasoned pork, arrange 2 slices each of the bologna and salami, slaw, drizzle 1 teaspoon of soy sauce, sprinkle cilantro, place cucumbers, dash of ground pepper and a dash of chili oil. Serve.
You can place Slaw on the side
Prep Time: 20 min.
Inactive Prep Time: 30 min.
Cook Time: 15 min.
Serves: 4
Vietnamese Fresh Spring Rolls
Ingredients:
1 ounce rice vermicelli or Napa Cabbage
4 rice wrappers (8.5 inch diameter)
4 large cooked shrimp-peeled and deveined and cut in half
2 teaspoons chopped Thai Basil or regular basil
1 tablespoon + 1-1/2 teaspoon chopped Mint
1 tablespoon + 1-1/2 teaspoon chopped cilantro
Handful of chopped Napa Cabbage
2 teaspoons fish sauce
2 tablespoons water
1 tablespoon fresh lime juice
1/2 garlic clove, minced
1 tablespoon white sugar
1/4 teaspoon garlic chili sauce
Sauce:
Hoisin Sauce
1/2 teaspoon finely chopped peanuts or pistachios
Directions:
Bring s medium saucepan of water to boil, boil rice vermicelli 3 to 5 minutes or until al dente and drain
Fill a large bowl with warm water, dip one wrapper into the hot water for 1 second to soften
-lay wrapper flat
-In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and cabbage, leaving about 2 inches uncovered on each side.
-Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the cabbage. Repeat with remaining ingredients.
In another small bowl, combine, fish sauce, water, lime juice, garlic, sugar and chili sauce
In yet another small bowl (hope you have a few) mix hoisin sauce and peanuts
Slice Spring Rolls on an angle and serve wit both sauces- or put the fish sauce mixture in the spring roll and serve the hoisin on the side!!
Prep Time: 45 minutes
Cook Time: 5 minutes
Ready in : 50 minutes
Serves: 4